Description
A creamy, salty, fresh and savory Basil Black Olive Tapenade Pasta with Cherry Tomatoes. The perfect light and summer-y pasta dish for every olive and pasta lover out there!
Ingredients
Scale
- 500 gr/ 17.6 oz rotini (reserve 1 cup starchy pasta water)
- 1 heaping cup cherry tomatoes
- 1/4 heaping cup chopped walnuts
Basil Black Olive Tapenade
- 1 heaping cups olives (without pit)
- 2 tsp capers
- 3 – 4 cloves garlic
- 2 tbsp lemon juice
- 2 tbsp olive brine
- 1/2 cup packed fresh basil
- 1/4 heaping cups walnuts
- 1/4 cup starchy pasta water
- 2 tbsp nutritional yeast (optional)
Garnish
- Fresh Basil
- Vegan Parmesan
Instructions
- Boil the rotini according to the directions on the box in a large pot.
- Make the tapenade while the pasta is cooking. Blend all the ingredients together until smooth and creamy (black olives through to walnuts).
- Drain the pasta. Reserve 1 cup of the starchy pasta water for the tapenade and for sauteing the cherry tomatoes.
- Add 1/4 cup of the starchy pasta water to the tapenade. Blend it together one last time.
- Over medium high heat, in the same large pot saute the cherry tomatoes and chopped walnuts with 1/3 cup of the starchy pasta water for 5 minutes until the cherry tomatoes are lightly cooked. Stir in the tapenade, warm it slightly over the heat. Turn off the heat, and toss in the rotini. Add in the rest of the starchy pasta water if the tapenade is too thick.
- Garnish with vegan parmesan and fresh basil.
Notes
1) Use gluten-free pasta if you need this recipe to be gluten free.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Italian